Oven Roasted Whole Chicken with Cauliflower

HomeClinics & ProgramsELLICSR KitchenOven Roasted Whole Chicken with Cauliflower

Skill Level	Easy

Preparation Time	15 minutes	Total Time	75 minutes
Servings	6	Cost Per Serving	$4.25

1	Whole Chicken
6 leaves	Sage
4 sprigs	Thyme
5	Carrots, peeled and roughly chopped
3 cups	Cauliflower Florets
5	Shallots, halved
1 tbsp	Grainy Mustard
1 tbsp	Extra Virgin Olive Oil
To Taste	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 450 degrees F.
Place the sage and thyme inside the cavity of the chicken and season the cavity well with salt and pepper.
Next, truss the chicken with butchers twine. To truss the chicken, cut about a 3 foot piece of twine. Turn the chicken on your cutting board so that the legs are facing you. Place the twine under the tail bone of the chicken so that the chicken is resting in the middle of the twine. Cross the twine over the legs and then again under the legs to create a figure 8. Pull both ends tightly. Pull the ends of the twine towards the front of the chicken and then tie a knot on the underside of the neck to secure it in place.
Place the carrots on a baking tray and place the chicken on top of the carrots.
Roast in the oven for about 60 to 70 minutes, or until the thickest part of the chicken registers 185 degrees F.
Half way through cooking, toss the shallots and cauliflower in the mustard and olive oil and place in the roasting pan. Continue to bake until the chicken is cooked through.

PDF link to nutrition facts table for oven roasted whole chicken

Separate raw meat, eggs, fish and poultry, from cooked foods and fruits and vegetables to avoid cross contamination. Cross contamination is when bacteria from raw foods are transferred to cooked foods that may not be cooked any further. This could lead to food poisoning.
Use 3 different cutting boards for different types of foods. You should have one that you only use for raw meat, poultry, fish and seafood, one for cooked foods and one just for raw vegetables and fruit.
Cook poultry and stuffing in separate dishes to allow them to cook thoroughly and be sure they reach safe internal temperatures.
Cook foods to a safe internal temperature. For whole chicken the safe internal temperature is 85° C (185° F). For other foods, see the chart in the Princess Margaret Food Safety handout.
Use a digital food thermometer to check the temperature of cooked foods. Be sure to put the thermometer into the thickest part of the food and make sure it isn’t touching bone or fat to get the most accurate reading. Clean the thermometer with warm, soapy water between each temperature reading.